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    Gluten-Free Chicken with Lemon Sauce and Capers

    Jefferson Adams
    • This delightful dish blends tangy lemon, salty capers and spices to turn ordinary chicken breasts into a big, gluten-free hit for supper.

    Gluten-Free Chicken with Lemon Sauce and Capers
    Caption: Image: CC--Annabelle Orozco

    Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time.

    Ingredients:

    • 4 chicken cutlets
    • 1½ cups chicken broth
    • 5 tablespoons potato starch
    • 2 tablespoons olive oil
    • 3 tablespoons capers
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon lemon pepper
    • 1 splash heavy cream
    • Zest and juice of 1 lemon
    • Parsley, for garnish, as desired

    Directions:
    On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch. 

    Cover the chicken cutlets in potato starch mixture and place on a separate plate. 

    Sprinkle half of the lemon zest over the cutlets and gently pat it on.

    Heat oil in a large skillet over medium heat. 

    Brown chicken until cooked through, about 3-4 minutes on each side. 

    Move browned cutlets to a fresh plate.

    In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. 

    Pour into skillet with drippings and whisk until blended. 

    Add cream, as desired and stir until blended and smooth. 

    Return chicken to pan and heat for about 2 minutes. 

    Serve cutlets on white rice with your favorite vegetables on the side.

    Spoon sauce over cutlets and garnish with parsley, as desired.


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    Guest Sheri

    Posted

    The recipe only accounts for 2 of the 5 TBS of potato starch. Do you make roux with the rest before adding the liquid?

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com.

    Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

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